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Liquid dairy product containing vegetable oil and production method thereof

A dairy product and vegetable oil technology, applied in the direction of dairy products, milk preparations, applications, etc., can solve the problem of how to ensure the taste, flavor and stability of the product, oxidation stability, low oxidation stability, affect the taste of the final product and Flavor and other issues, to achieve good taste and stability, good morbidity, product taste improvement effect

Inactive Publication Date: 2016-04-27
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding vegetable oil to milk, because the flavor of vegetable oil itself is different from that of milk fat, adding liquid milk will affect the taste and flavor of the final product; and, because the content of saturated fatty acids in plants is low and the content of polyunsaturated fatty acids is high, vegetable oil The oxidation stability of milk fat is lower than that of milk fat. During the shelf life of the product, especially for products stored at room temperature for a long time, as the storage time prolongs, the vegetable oil will oxidize, causing the product to produce an oxidative smell of oil and affecting the taste of the product. and the release of flavor; in addition, the solubility of vegetable oil in liquid milk is also poor, and stratification and other phenomena are prone to occur during the shelf life
However, in the above-mentioned technical reports on liquid milk with added vegetable oil, there is no mention of technical issues such as how to ensure the taste and flavor of the product and the flavor and stability during the shelf life.

Method used

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  • Liquid dairy product containing vegetable oil and production method thereof
  • Liquid dairy product containing vegetable oil and production method thereof
  • Liquid dairy product containing vegetable oil and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1, the modulation milk that contains soybean oil, sunflower oil and coconut oil and its production method

[0036] One, the raw material of the modulation milk that contains soybean oil, sunflower oil and coconut oil of the present embodiment comprises:

[0037]

[0038] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0039] Two, the production method of the modulated milk of the present embodiment comprises the following steps successively:

[0040] (1) The raw milk is cleaned and preheated to 40°C, sent to a centrifuge for separation, and skim milk and cream with a fat content of about 35% are obtained;

[0041] (2) The obtained cream was added with Lactococcus biacetyl starter at 40°C, incubated and fermented for about 2.5 hours, and then heated to 65°C for 20 minutes of inactivation; the inactivated fermentation products were used as flavor-adjusting substances to return to Add to the skim milk s...

Embodiment 2

[0051] Example 2. Low-lactose milk containing canola oil, corn oil and coconut oil and its preparation method

[0052] One, the raw material of the low-lactose milk containing canola oil, corn oil and coconut oil of the present embodiment comprises:

[0053]

[0054]

[0055] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0056] Two, the production method of the low-lactose milk of the present embodiment comprises the following steps successively:

[0057] (1) The raw milk is cleaned and preheated to 40°C, sent to a centrifuge for separation, and skim milk and cream with a fat content of about 40% are obtained;

[0058] (2) The resulting cream was added with Lactococcus biacetyl starter at 42°C, kept for fermentation for about 2 hours, and then heated to 65°C for 20 minutes of inactivation; the inactivated fermentation products were used as flavor-adjusting substances to return to Add to the skim milk separated in...

Embodiment 3

[0068] Embodiment 3, acidic milk drink containing the oil of rice oil, soybean oil and rapeseed oil and its preparation method

[0069] One, the raw material of the sour milk drink containing rice oil, soybean oil and rapeseed oil of the present embodiment comprises:

[0070]

[0071] The performance indicators of each raw material meet the requirements of relevant quality standards.

[0072] Two, the production method of the sour milk beverage of the present embodiment comprises the following steps successively:

[0073] (1) The raw milk is preheated to 40°C after cleansing, and sent to a centrifuge for separation to obtain skim milk and cream with a fat content of about 30%;

[0074] (2) The resulting cream was added with Lactococcus biacetyl starter at 37°C, kept for fermentation for about 3 hours, and then heated to 60°C for 25 minutes of inactivation; the inactivated fermentation products were used as flavor-adjusting substances to return to Add to the skim milk sepa...

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Abstract

The present invention provides a liquid dairy product containing vegetable oil and a production method thereof. Based on the total weight of the liquid dairy product as 100 parts by weight, the raw material composition comprises: 30-99.317 parts by weight of skimmed or partially skimmed milk, 0.05-1.5 parts by weight of vegetable oil, 0.5-5 parts by dry weight of flavor regulating substance, 0.1-0.3 part by weight of stabilizer, 0.003-0.008 part by weight of vitamin E, 0.03-0.08 part by weight of vitamin C, 0-0.05 part by weight of lactase, 0-0.5 part by weight of acid, 0-5 parts by weight of sugar, 0-3 parts by weight of edible essence and the balanced being water; wherein the flavor regulating substance is a fermentation product obtained by fermentation of single cream by lactococcus lactis subspecies diacetyl strain and inactivation. Through a reasonable recipe and an appropriate technology, a good flavor, mouthfeel, good stability and functionality of the products in a shelf life are realized.

Description

technical field [0001] The invention relates to a liquid dairy product and a production method thereof, in particular to a liquid dairy product added with vegetable oil that is beneficial to cardiovascular and cerebrovascular health and a production method thereof. Background technique [0002] Cardiovascular and cerebrovascular diseases have become a common problem that seriously threatens the health of human beings, especially middle-aged and elderly people over 50 years old. According to statistics, the number of people who die from cardiovascular and cerebrovascular diseases in the world is as high as 17.5 million every year, ranking first among various causes of death. In my country, there are about 160 million people with high blood pressure, about 160 million people with dyslipidemia, about 200 million people who are overweight, about 60 million people who are obese, more than 20 million people with diabetes, about 350 million people who are smokers, and there are also...

Claims

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Application Information

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IPC IPC(8): A23C9/152A23C9/156A23C9/158
Inventor 王艳萍任新志梁艳
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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